← All recipes

Mediterranean chicken roulade with mushroom orzo and rocket salad

Mediterranean chicken roulade with mushroom orzo and rocket salad comes together with Olive Oil, Lemon Juice, and Balsamic Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place a slice of pancetta onto a clean work surface and lay one of the chicken breasts on top of it.

2. 2

   Place three of the basil leaves in the centre of the chicken, then top with three slices of the Dolcelatte.

3. 3

   Heat the olive oil in an ovenproof frying pan until hot, then add the chicken roulades and cook for one minute on each side, or until golden-brown.

4. 4

   Heat the olive oil in a frying pan until hot, then add the onion and cook for one minute, until softened.

5. 5

   Add the garlic, the chestnut mushrooms and the porcini mushrooms and cook for a further minute.

6. 6

   Add the orzo pasta and mix until well combined.

7. 7

   Add the chicken stock, bring to a simmer, cover with a lid and cook for 5-8 minutes until the orzo pasta has absorbed the liquid and is tender.

8. 8

   Remove the lid, add the lemon thyme, lemon juice and parmesan and stir well. Season to taste with salt and freshly ground black pepper.

9. 9

   For the rocket salad, mix the olive oil and balsamic vinegar in a bowl.

10. 10

    Place the rocket leaves into a serving bowl and pour the dressing over them.

11. 11

    Sprinkle with the parmesan shavings and season to taste with salt and freshly ground black pepper.

12. 12

    Toss the rocket salad until combined.

13. 13

    To serve, pile some salad onto each serving plate and spoon some mushroom orzo alongside.

14. 14

    Cut the chicken roulades into thick slices and arrange them on top of the orzo.